Asian Beef Lettuce Cups

Low carb doesn’t have to mean low flavor. An overnight marinade ensures a pungent punch of fresh ginger, garlic and soy sauce in these Asian Beef Lettuce Cups. And all that flavor means there’s no need for high-sugar, high-calorie dipping sauces. A touch of honey carmelizes the meat, while crisp lettuce, carrots and scallions add a fresh crunch to every bite. Low carb never tasted so good.

View the NBC5 segment featuring this recipe.

Shopping List

• 1½ lbs. top round or flank steak, cut into strips
• ¼ cup soy sauce
• 2 Tablespoons honey
• 2 Tablespoons minced garlic
• 2 Tablespoons grated fresh ginger
• 2 Tablespoons apple cider vinegar
• ½ cup vegetable oil
• 1 head Bibb lettuce
• 1 cup shredded carrots
• 1 cup sliced green onion

Recipe

Makes 4 servings.

Combine the strips of beef, soy sauce, honey, garlic, ginger, apple cider vinegar and vegetable oil in a gallon-size plastic bag.

Seal the bag, place it in the fridge and allow the meat to marinate overnight.

Remove the marinated strips of steak from the fridge and place a heavy-bottomed skillet or grill pan over medium heat.

Grill the strips of steak for 2 to 3 minutes on each side until they reach your desired temperature.

Assemble the dish by filling each lettuce cup with a portion of the marinated steak, shredded carrots and green onion.